This seasonal chocolate and fig bread pudding is a no-fuss yet delicious dessert idea for the holidays.
It seems that I’m cooking my way through the Christmas carols this year.
So, this recipe isn't exactly traditional figgy pudding but I wanted to use some type of dried fruit in a bread pudding and figs seem like the right choice this time of year. Plus “figgy” is a fun title, don’t you think?
I’m kind of a bread pudding fiend – if it’s on a restaurant menu, I’m ordering it. In fact, my very first post on my blog, Teaspoon of Spice, was a bread pudding recipe (with a cringe worthy photo.)
That said, I don’t like my bread pudding to be overly sweet and this version is definitely on my level of “just enough sweetness” (but if you want a touch more sweet, a drizzle of chocolate syrup over top will do the trick.)
I cut some calories by using low-fat milk instead of half-n-half, using less sweetener and one less egg but the results were still bread pudding worthy.
This seasonal chocolate fig bread pudding by @tspbasil is a no-fuss yet delicious dessert idea for the holidays. Tweet this
Chocolate Figgy Bread Pudding
Serves 12 -16
- 1 cup dried figs, chopped
- 1/2 cup orange juice
- 4 ounces dark chocolate, divided
- 3 1/4 cups low-fat milk, divided
- 1/3 cup unsweetened cocoa
- 1/3 cup maple syrup
- 3 eggs
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 14 ounces Challah bread, torn or cut into 1 1/2-inch pieces
- Whipped cream, optional
- Chocolate syrup, optional
- In a large bowl, mix together figs and orange juice. Let sit for 15 minutes.
- In a medium saucepan over medium-low heat, add 2 ounces dark chocolate and ½ cup milk. Whisk frequently until chocolate is melted. Whisk in unsweetened cocoa and maple syrup. Heat for a few minutes and then remove from stove. Cool slightly.
- In a separate bowl, whisk together remaining 2¾ cups milk, eggs, cinnamon, vanilla extract and salt. Whisk in chocolate sauce.
- Add bread to bowl with soaked figs. Break or chop the remaining 2 ounces of chocolate into ½-inch pieces and add to bread. Toss together with hands.
- Pour chocolate egg sauce over bread mixture and let soak for 10 minutes.
- Preheat oven to 325 degrees Fahrenheit.
- Coat a 9x13-inch baking pan with cooking spray. Carefully pour bread pudding into pan and bake for about 40 minutes or until pudding has a Jell-O like consistency. Remove from oven and let sit for about 20 minutes (it will continue to cook and gel.) Serve warm with whipped cream and/or chocolate syrup, if desired.